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Fluffy Mashed Potatoes

"Broth lends a balanced, savory taste to mashed potatoes, so that you don't leave out the butter or cream."

Ingredients :

four pounds gold potatoes
2 cups College Inn® Chicken Broth, warmed
three tablespoons chopped sparkling parsley (optional)
Salt and pepper, to flavor
Optional Toppings:
Gravy
Sour cream
Butter
Chopped chives

Instructions :

Prep : 5M	Cook : 8M	Ready in : 35M

Peel potatoes if preferred. Cut into 2-inch pieces and region in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to twenty minutes or until effortlessly pierced with a fork. Drain properly in a colander.
Return potatoes to pan; toss in brief over low warmness to dry off more moisture. Mash warm potatoes with a masher or hand-held electric powered mixer until chunky.
Gradually upload heat broth even as mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if preferred. Cover pan and heat over very low warmth to maintain heat up to approximately 30 minutes earlier than serving. Serve with gravy, bitter cream, butter or chives, if desired.

Notes :

To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, besides in Step 1, while potatoes drain, add 2 Tbsp. Olive oil or butter and 1 to 2 Tbsp. Thinly sliced garlic to drain pan. Cook garlic over medium-low warmth, stirring until garlic just begins to brown, about 1 minute. Do not burn.
May use College Inn® Turkey Broth instead of Chicken Broth.

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